Easy Peanut Stir-Fry
Disclosure: There are affiliate links below, but I won’t put anything on this page that I haven’t verified and/or personally used.
The thing about stir-fry is that it’s low-key one of the most flavourful meals you’ll make. Stir-fry is easy. Stir-fry is delicious. And most importantly, stir-fry is whatever you want it to be. Seriously, with stir-fry you can use any meat you like- or omit it completely-, you can change up the vegetables, and you can you serve it over rice, noodles or naked, if you’re feeling super veg.
Equipment You’ll Need
To Wok or Not?
Some will say you ABSOLUTELY need a wok to make stir-fry, but I have an unpopular opinion, the wok isn’t necessary. Will it help? Sure BUT only if you have a gas range, otherwise, there isn’t enough surface area of the pan hitting the heat. So if you have gas, invest in a wok; if not, a skillet that conducts heat well will pull through for you. I’m a lover of Zwilling skillets because they’re not non-stick but stick resistant.
You’ll need tongs too, but if you don’t have tongs by now, well, I dunno (shrugs shoulders).
If you’re a card carrying vegetarian (or vegan) you’re not going to use steak, use tofu instead! The only thing you’ll need to consider when using tofu is you MUST get the liquid out; place the FIRM tofu in a clean kitchen towel, place a heavy plate on top to squeeze out the liquid, and leave for 20 minutes. Then the tofu is ready to grill, saute or whatever.
Mini Miso Masterclass
Miso is an amazing ingredient that is meant to uplift any dish, because it’s that “mmmm” taste we all love in our savoury food; but many people fear miso because they don’t know how to use it. Here’s what you need to know, miso is tangy, and like I said, it’s meant to uplift a dish, so start with a teaspoon at a time, because too much miso can boss a dish around.
Use miso in salad dressing, marinades, soups and more...but in this instance, we are adding it to our peanut sauce for delicious results.
Miso Peanut Stir-Fry
1 large grilling steak
2 inch piece of ginger, minced
3 cloves garlic, minced
2 tbsp peanut butter
¼ cup soy sauce
1 tsp miso sauce
½ tsp brown sugar
6 heads of baby bok choy, removed from stem
4 mixed peppers, cut into strips
1 tbsp coconut oil
1 tsp sesame oil
Peanuts, chopped, for garnish
Rice for serving
Season the steak with salt and pepper.
In a skillet on medium high heat add the coconut oil and sesame oil. Add the steak and cook for 3 minutes each side. Remove from skillet and wrap in tin foil to rest.
MEANWHILE add the garlic and ginger to pan and saute for 3 minutes. Add the bok choy and peppers. Mix the soy sauce, miso, peanut butter and brown sugar in a bowl, then add to the skillet. Bring to a simmer and turn down to low.
Slice the rested steak into strips and add them to the skillet. Toss to combine everything.
SERVE over rice and garnished with chopped peanuts.